The season for pumpkin has officially arrived. The leaves are turning colors, the weather is cooling down. I walked into my local Fred Meyer store the other day and the all the fall colors were all over the front of the store. I spotted the pumpkins and decided to pick up a few of the smaller pumpkins and roast them for dinner.
Preheat oven to 400F.
Peel and dice the pumpkin into 1" cubes.
Place the pumpkin, onions and walnuts onto a baking tray. Drizzle with olive oil and maple syrup, then use your hands to toss everything so it is evenly coated.
Sprinkle with salt about 1/2 tsp, add more to taste when done.
Roast for 25-35 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
Remove from the oven, toss with balsamic vinegar, crumble over feta and toss in the fresh baby spinach. Serve immediately.